>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.

>> ♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING."

HERE I AM AMONG THE COWS IN VALDRES, AND I'M TINA NORDSTROM.

[ CHUCKLES ] VALDRES IN EASTERN NORWAY IS KNOWN FOR ITS VAST NATURE AND GRAZING CATTLE.

IT IS ALSO KNOWN FOR A WONDERFUL PLACE TO PICK BERRIES AND MUSHROOMS.

THE MOUNTAIN AIR AND THE NUTRITIOUS FEED IN THE HIGH ALTITUDE MAKE NOT ONLY THE MEAT OF THE CATTLE TASTE DIFFERENT, EVEN THE MILK FROM THE COWS HAS A DISTINCT AND FRESH TASTE.

WELL, MY EXPLORATION OF VALDRES WEEK STARTS NOW.

RIGHT HERE IN GAMLESTOLEN.

THE CABINS HERE IN GAMLESTOLEN, IT'S THE PERFECT PLACE, ACTUALLY.

IT IS FUN BECAUSE NOW, DURING THE SUMMER AND THE AUTUMN, THE CATTLE ARE DRIVEN UP THE MOUNTAINSIDE AND THEY ARE EVERYWHERE.

IF YOU DRIVE AROUND HERE, THEY ARE ON THE ROAD AND THEY WON'T MOVE UNTIL THEY WANT TO MOVE.

AND EVEN THIS MORNING, I HAD SHEEP AROUND MY LITTLE CABIN.

THAT'S NICE, ISN'T IT?

ANYWAY, VERY SOON WE'RE GOING UP TO A LITTLE HOUSE NEXT TO A PASTURE WHERE I'M GOING TO PREPARE A QUICK LUNCH WITH DRIED MEAT AND CHANTERELLES.

THEN THERE WILL BE DEEP-FRIED BROWN CHEESE WITH CLOUDBERRIES AND PARSLEY.

AND A NICE DESSERT, SWEET PANCAKE WITH RAISINS TOTALLY SOAKED IN COGNAC.

ALL OVER VALDRES, THERE ARE SMALL CABINS THAT USED TO BE TEMPORARY SHELTER AND STORAGE FOR SHEPHERDS AND THEIR FAMILIES DURING SUMMER.

TODAY, MOST CABINS HAVE BEEN ABANDONED OR RENOVATED TO FUNCTION AS VACATION HOMES.

FOR MY FIRST DISH, I NEED SOME GOOD AND FRESH MUSHROOMS.

THIS TIME OF YEAR, THE FOREST IS FILLED WITH GOLDEN CHANTERELLES.

WELL, JUST LOOK AT WHAT THE FOREST HAS TO OFFER.

SOME NICE CHANTERELLES.

WHEN YOU HAVE THESE KIND OF INGREDIENTS AND YOU BUY THOSE IN THE STORE, THEY ARE HIGHLY PRIZED, SO YOU HAVE TO HANDLE THEM WITH CARE.

THAT'S ENOUGH.

THIS IS REALLY A TREAT.

CHANTERELLES.

AND I JUST LOVE THEM WHEN THEY ARE LIKE THIS.

WHEN THEY ARE DRY AND NOT WET.

AND THEY ARE TASTY WHEN THEY ARE RAW AS WELL.

IT HAS A VERY MILD NUTTINESS, AND WHEN THEY GET WARM, THE NUTTINESS JUST EXPLODES.

WHEN YOU FRY CHANTERELLES OR MUSHROOMS, THEY CONTAIN A LOT OF WATER, SO USE A VERY HOT FRYING PAN.

WHEN YOU PUT THE MUSHROOMS IN THE FRYING PAN, JUST LEAVE THEM THERE.

YOU DON'T WANT THEM TO START TO BOIL.

YOU WANT THEM TO GET FRIED.

OKAY?

SO WHAT I'M GOING TO DO, I'M GOING TO FRY SOME SILVER ONIONS TOGETHER WITH MY CHANTERELLES.

THEN I'M GOING TO CREAM IT UP A LITTLE BIT.

I'M GOING TO USE SOME NICE CABBAGE, AND I ACTUALLY FOUND SOME BLUEBERRIES AS WELL IN THE WOODS, LINGONBERRIES, AND A NICE PIECE OF DRY MEAT FROM SHEEP, ACTUALLY.

SO LET'S GO.

ALL RIGHT, SO PUT SOME BUTTER AND SOME OIL INTO THIS.

AND THEN WE START TO FRY THINGS.

START TO FRY APPROXIMATELY FOUR CUPS OF CHANTERELLES.

THEN YOU ADD ONE WHITE ONION.

OH!

I FORGOT MY GARLIC.

IT'S ROUGHLY.

BUT IT IS NICE.

SO MY MEAT, A GOOD PIECE OF DRY MEAT.

LOOK AT THIS.

[ SNIFFS ] IT'S SHEEP, NICE.

I'M JUST GOING TO TRY TO SLICE IT.

THIS IS FOOD FOR THE FLINTSTONES.

I THINK THEY WOULD APPRECIATE THIS.

THAT'S ENOUGH.

SO LET'S JUST WRAP THIS UP.

WE ADD THIS LOVELY MEAT INTO THE CHANTERELLES AND THE GARLIC AND THE ONION.

WE ADD SOME CREAM.

I HAVE SOME REALLY NICE SUMMER CABBAGE.

I'M JUST GOING TO SLICE THIS.

NOW, EVERYTHING IS HAPPENING VERY QUICKLY BECAUSE OTHERWISE THAT WILL BURN.

ONE POINTED CABBAGE.

TAKE A HALF AND JUST CUT IT ROUGHLY.

ADD IT TO THE CHANTERELLES.

THIS IS A DISH THAT JUST MAKES YOU HAPPY.

ADD SOME SALT AND PEPPER.

WHAT YOU COULD HAVE, I HAVE SOME FRESH THYME OVER HERE.

YOU CAN JUST ADD THAT AND THEN WE JUST ADD SOME LINGONBERRY AND BLUEBERRY AND THEN IT'S TIME TO EAT.

BON APPETIT!

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

THE HORSES ARE READY.

AND I THINK ME AND KAI, WE ARE READY AS WELL.

NOW WE'RE GOING ON A KIND OF A LONG TRIP.

WE'RE GOING UP IN THE MOUNTAIN TO JOMFRUSLETTFJELL, ONE HOUR IN THAT DIRECTION, I THINK.

NOW WE ARE ON THE TOP OF JOMFRUSLETTFJELLET, AND THAT'S 1,134 METERS ABOVE THE OCEAN, AND THAT'S APPROXIMATELY 4,000 FEET, I THINK.

YES, IT IS.

ANYWAY, IT WAS A BEAUTIFUL TRIP.

JUST LOOK AT THE SCENERY.

IT'S STUNNING.

WELL, NOW, WE ARE GOING TO TAKE A LITTLE BREAK.

A NICE SANDWICH, SOMETHING NICE TO DRINK AND THEN WE JUST CONTINUE.

TWO HOURS ON THE HORSE.

YES, I CAN FEEL IT IN MY LEGS.

IT WAS A NICE TRIP.

AND WE FOUND THIS, THIS OLD BARN AND THE VIEW.

THISTHE PERFECT PLACE FOR MY NEXT COOKING.

BUT FIRST, I'M GOING TO MEET A FRIEND.

THIS IS VIGDIS, AND SHE'S, WELL, YOU KNOW EVERYTHING ABOUT CHOCOLATE.

AND SHE'S GOING TO USE THESE WILD RASPBERRIES TO MAKE A NICE GANACHE.

>> THAT'S CORRECT.

>> NICE.

I CAN HELP YOU.

>> OKAY.

COOL.

>> MELT SOME DARK CHOCOLATE.

ADD SOME RASPBERRY PUREE AND STIR IT GENTLY UNTIL YOU HAVE A CHOCOLATE MIXTURE.

FILL IT IN SOME CHOCOLATE SHELLS, AND THEN YOU COAT IT IN DARK CHOCOLATE AND ROLL IT IN RASPBERRY SUGAR.

VIGDIS USED RASPBERRIES, BUT WHAT I WANT TO USE IS SOMETHING THAT IS LESS COMMON, THE GOLDEN CLOUDBERRIES.

THE CLOUDBERRIES LOVE THIS AREA WITH WET GROUND AND COOL WEATHER.

VIGDIS IS GOING TO HELP ME TODAY.

WE ARE GOING TO MAKE A DELICIOUS DISH WITH NORWEGIAN BROWN CHEESE.

WE ARE GOING TO DEEP-FRY THE CHEESE AND SERVE IT WITH CLOUDBERRIES AND PARSLEY.

SO WHAT WE'RE GOING TO DO, WE'RE GOING TO START TO CUT THE CHEESE.

THAT'S A JOB FOR YOU, MY DEAR.

>> I'LL DO IT.

>> WE'RE GOING TO CUT IT IN HALF AND THEN INTO FINGER SIZE, IN A WAY.

I SHOW YOU AND YOU JUST DO AFTER ME.

THIS IS VERY, VERY NORWEGIAN.

WHAT THEY DO IS THAT, YOU HAVE MILK, SIMMERING MILK.

YOU ADD RENNET TO IT.

THEN THE MILK WILL SEPARATE INTO WHEY AND THEN INTO COTTAGE CHEESE.

THIS IS ACTUALLY THE WAY THAT YOU JUST REDUCE, REDUCE, REDUCE UNTIL YOU HAVE A VERY THICK AND CREAMY MIXTURE.

AND THAT'S BROWN CHEESE.

YOU JUST CONTINUE WITH THAT AND I WILL START TO PREPARE FOR THE COATING.

WE START WITH THE FLOUR, THEN THE EGGS, AND THEN THE BREADCRUMBS.

AND THAT'S VERY IMPORTANT WHEN YOU DEEP-FRY CHEESE LIKE THIS, BECAUSE YOU REALLY NEED TO COAT EVERY SINGLE PIECE OF THIS CHEESE.

OTHERWISE IT WILL JUST SEEP OUT THERE IN THE OIL.

SO COAT IT, COAT IT, COAT IT.

OKAY, SO THE EGGS.

ALL RIGHT, SO WE START TO COAT THE CHEESE IN FLOUR, THEN THE EGGS AND THEN THE BREADCRUMBS.

IS THAT RIGHT?

>> THAT'S GOOD.

I'LL GO FOR IT.

>> YES.

AND THESE CLOUDBERRIES, IT'S NOT A COMMON BERRY, ACTUALLY.

YOU CAN SAY THAT IT IS A RASPBERRY'S COLD WEATHER COUSIN.

YOU JUST CONTINUE.

>> ALL RIGHTIE.

>> AND I'M GOING TO START TO DEEP-FRY MY PARSLEY.

SO I'M JUST GOING TO ADD SOME SALT AND THEN WE'RE GOING TO START TO FRY THE CHEESE.

I'M GOING TO PREPARE MY CLOUDBERRIES.

I'M GOING TO ADD SOME SUGAR AND SOME LEMON ZEST AND JUST TOSS IT TOGETHER AND THEN IT'S DONE.

START BY ADDING A HALF CUP OF SUGAR.

THEN YOU ADD SOME LEMON ZEST.

MIX IT GENTLY.

AND THEN YOU JUST SEASON IT UP WITH SOME LEMON JUICE.

YOU HAVE TO COME CLOSER.

JUST LOOK AT THIS.

HERE WE HAVE THE CREAMY CHEESE.

LOOK AT THAT.

THE TEXTURE OF THE CHEESE AND EVERYTHING AND TOGETHER WITH THE CLOUDBERRIES AND SOME DECORATION.

>> AWW, IT'S CUTE.

>> IT'S A LITTLE BIT CUTE.

>> OKAY.

MMM!

>> DO YOU LIKE IT?

>> STRIKE.

>> I LOVE IT!

IT'S SUCH A BIG SURPRISE.

YOU KNOW WHAT YOU'RE DOING.

>> THUMBS UP!

GREAT.

RECIPES ARE AVAILABLE AT NEWSCANCOOK.COM.

[ COWBELLS CLANGING ] HERE I'M STANDING OUTSIDE GRANUM FARM.

THEY'RE REALLY HUNGRY.

AND WHAT'S SO SPECIAL ABOUT THIS FARM IS THAT THE MILK GOES DIRECTLY FTHE BARN TO THE ICE CREAM FACTORY.

AND I KNOW THAT THEY HAVE THE FLAVOR I'M LOOKING FOR.

IF YOU WANT ICE CREAM, YOU NEED MILK AND CREAM AND THEN YOU HAVE TO MILK A COW.

SO I'M GOING TO MILK THIS COW.

I'M GOING TO DO THAT RIGHT NOW.

OKAY?

YOU JUST BE CALM.

THIS COW'S NAME IS SILVIA, LIKE OUR SWEDISH QUEEN.

[ GIGGLES ] DID YOU KNOW THAT?

YOUR NAME IS LIKE OUR SWEDISH QUEEN?

SILVIA.

WELL, NOW I HAVE ENOUGH.

THANK YOU, SILVIA.

GOOD WORK.

THE MILK THESE COWS PRODUCE IS CREAMY AND PERFECT FOR ICE CREAM.

THE MILK IS TRANSPORTED STRAIGHT FROM THE BARN BY PIPES INTO THE ICE CREAM FACTORY.

NOW I'M INSIDE THE ICE CREAM FACTORY.

IT'S A SMALL ROOM, AND THIS IS TORUN.

>> HELLO.

>> YOU CAN JUST SAY HI.

>> HI.

>> SO NOW SHE IS GOING TO PREPARE THE ICE CREAM THAT I TALKED ABOUT WITH THIS SPECIAL FLAVOR.

OKAY.

SHOW ME.

FLAVOR THE MILK WITH COGNAC.

ADD THE EGG YOLKS.

AND THEN THE VANILLA POWDER.

MIX IT WELL.

THEN YOU LEAVE IT TO SIT.

IT'S HALF MILK AND HALF CREAM.

THIS IS CREAM.

CAN YOU IMAGINE THAT ALL THIS IS GOING TO BE ICE CREAM?

I FEEL LIKE I'M THREE YEARS OLD AGAIN.

[ CHUCKLES ] THEN THE ICE CREAM MACHINE PASTEURIZES THE MIXTURE BEFORE IT TURNS INTO A NICE SMOOTH ICE CREAM.

HA HA!

LOOK AT THIS.

AHH!

ICE CREAM FLAVORED WITH COGNAC.

MY JOB IS EASY RIGHT NOW.

IT'S A GOOD MOMENT.

THIS ICE CREAM IS THE ICE CREAM.

IT'S CREAMY.

THE FLAVOR OF COGNAC.

IT'S JUST PERFECT.

THE VANILLA, THE CONSISTENCY.

EVERYTHING IS GOOD WITH IT.

DELICIOUS!

THAT WAS A GOOD ICE CREAM.

IT REMINDS ME ACTUALLY WHEN I WAS A KID, MY MOM, SHE USED TO BUY CHEAP ICE CREAM AND MIX IT WITH SOME WHIPPED CREAM.

THAT WAS LOVELY.

AND SHE SERVED IT WITH A THICK PANCAKE.

WELL, WE HAVE THE ICE CREAM.

WHAT I'M GOING TO DO IS THE PANCAKE, A THICK ONE WITH A LOT OF SUGAR AND SOME MORE ADULT INGREDIENTS LIKE RAISINS IN COGNAC.

LOOK AT THIS.

THESE SMALL FELLOWS HAVE SOAKED INTO THIS LOVELY COGNAC FOR A COUPLE OF HOURS.

AND YOU PROBABLY WILL GET DRUNK JUST BY EATING THE RAISINS.

[ GIGGLES ] ALL RIGHT, SO I'M GOING TO MAKE MY PANCAKE BATTER.

AND YOU PROBABLY HAVE MADE THIS SEVERAL TIMES.

I HOPE YOU HAVE.

ADD ALL THE DRY INGREDIENTS.

ONE CUP OF FLOUR, ONE TABLESPOON OF SUGAR AND THREE TABLESPOONS OF BAKING POWDER.

AND A PINCH OF SALT.

THEN WE JUST MIX THIS TOGETHER AND WE MAKE A WELL IN THE CENTER, LIKE THAT.

AND THEN WE JUST CRACK IN EIGHT EGGS.

WELL, NOW YOU CAN SEE THAT THE LIQUID OR THE PANCAKE BATTER IS NICE AND SMOOTH.

NO LUMPS AT ALL.

LOOK AT THAT.

AND THEN IN THE END, YOU ADD THE MILK AND CREAM.

ALL RIGHT, SO MY PANCAKE BATTER, IT'S DONE.

NOW I'M JUST GOING TO ADD SOME MELTED BUTTER.

LEAVE IT TO MELT.

I CAN ACTUALLY SEE.

RIGHT OVER THERE YOU CAN SEE THE HIGHEST MOUNTAIN HERE IN VALDRES.

IT'S CALLED SPATIND, AND BELOW THAT WE HAVE GAMLESTOLEN WHERE WE STAY, WHERE MY LITTLE COTTAGE OR CABIN IS.

MY BUTTER HAS MELTED.

I'M GOING TO ADD THIS TO MY PANCAKE MIXTURE.

AND THEN I'M GOING TO ADD SOME MORE BUTTER INTO MY FRYING PAN.

NOW IF YOU ARE AT HOME, IT'S GOOD IF YOU JUST PUT THIS IN THE OVEN, ACTUALLY.

THAT WILL MAKE IT A LITTLE BIT MORE FLUFFY.

THAT WILL HELP, ACTUALLY, THE BAKING POWDER TO GET FLUFFY.

BUT NOW, WHEN I'M OUTSIDE, I'M JUST GOING TO USE THE LID.

SO WE PUT A LID ON AND JUST LEAVE IT THERE.

AND YOU HAVE TO KEEP AN EYE ON IT, OTHERWISE IT WILL BURN.

THIS TOOK TEN MINUTES, AND AS YOU CAN SEE, THE PANCAKE IS CREAMY AND NICE, SO IT'S REALLY NICE TO FLIP IT OVER NOW.

AH, LOOK AT THAT!

IT'S PERFECT.

SO NOW I'M JUST GOING TO ADD THE RAISINS, ICING SUGAR AND THE LOVELY ICE CREAM.

THIS IS A TREAT!

HERE WE HAVE MY THICK, LOVELY PANCAKE WITH LOTS OF RAISINS WITH THIS GORGEOUS COGNAC, AND JUST POWDERED SUGAR OVER IT.

THIS TOGETHER WITH THE ICE CREAM, IT'S DELICIOUS!

THERE YOU GO.

REMEMBER, YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

>> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEBSITE OR FACEBOOK PAGE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.